Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip
2 tsp (6g) active dry yeast or 20g fresh yeast
1 tsp (5g) sugar
⅓ cup (80ml) warm milk
Let it rest for 5 minutes to activate the yeast
3 cups (375g) all-purpose flour
1 tsp (5g) salt
1/2 tsp (2) cinnamon
Mix to combine
1/3 cup (80ml) warm milk
1/2 cup (120g) mashed sweet potatoes
Dissolved yeast
2 tbsp (30g) butter, melted
Start kneading the dough until smooth and pulls away from the sides of the bowl
Transfer to an oiled bowl
Let the dough rise for about 1 hour until doubled in size at room temperature
Divide the dough in 16 pieces
Form into balls
9 inch (23cm) cast iron skillet greased with butter
5 inch (13cm) diameter bowl, outside edges greased with butter
Arrange dough balls around the outside of the bowl
Cover and let rise another 30 minutes at room temperature
8 oz (230g) cream cheese, room temperature
2 tbsp (30g) honey
¼ tsp (1g) cinnamon
mix until smooth
1 cup (100g) mozzarella cheese, grated
1/2 cup (50g) Cheddar cheese, grated
3/4 cup (75g) pecans or walnuts, toasted
3/4 cup (90g) dried cranberries
Brush with beaten egg
Bake at 350 F (180C) for 20-25 minutes until golden
Cool down for 5-10 minutes before serving